Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283) (Paperback)

by Ricki Carroll (Author) "Most cheese-making ingredients can be purchased from cheese-making supply houses..." (more)
Key Phrases: turn over the cheese, diluted rennet, teaspoon liquid rennet (more...)

Editorial Reviews

Product Description
Over 10,000 years of cheese making (plus butter and yogurt making) wisdom is contained in this bulletin. Outlines in detail everything you need to know - from equipment and ingredients, to pasteurizing your own milk, to great recipes for fresh, wholesome, delicious dairy products you make right in your own kitchen.

About the Author
The co-founder and owner of New England Cheesemaking Supply in Ashfield, Massachusetts, Ricki Carroll learned cheesemaking in England. Her company has been supplying home cheese makers since 1978, with the goal of providing people with all the equipment and information needed to enjoy this most delicious of hobbies. Ricki teaches cheese making workshops around the country for beginners and advanced hobbyists alike, leads cheese making tours to Europe, and is a member of the American Cheese Society. Her book has become a classic reference.

Product Details

• Paperback: 32 pages
• Publisher: Storey Publishing (December 2003)
• Language: English
• ISBN-10: 1580178790
• ISBN-13: 978-1580178792
• Product Dimensions: 8.2 x 5.5 x 0.3 inches
• Shipping Weight: 1.6 ounces (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #3,777 in Books (See Bestsellers in Books)

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  #4 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Cheese & Dairy
  #21 in	Books > Professional & Technical > Professional Science > Agricultural Sciences
  #26 in	Books > Science > Agricultural Sciences

Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful:

2.0 out of 5 stars Not the Book You Need to Learn to Make Cheese, August 14, 2008

By	The Twisted Analogy "Kevin" (San Francisco, CA) - See all my reviews

While making cheese at home may be the author's passion and gift, writing about it and laying out instructions for the uninitiated is clearly far out of bounds for her. I'm glad to have found that she (and her mission) exist, but this book as well as the others of hers I've purchased don't impart the strict details required to make cheese successfully. I've learned much more from "And That's How You Make Cheese," "Practical Cheesemaking" and "Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen."

Specifically, her work leaves out vital information, either assuming you know it or simply overlooks imparting it in the text. You can't learn to make cheese from a mere 30 pages unless you're already beyond the need for the book. To be successful yourself, see one of the titles I've previously listed.

20 of 21 people found the following review helpful:

3.0 out of 5 stars Falls sort on Butter and Yogurt!, May 25, 2007

By	tonya lemos "herbaltonya33" (Ashfield MA) - See all my reviews (REAL NAME)

This is a great resource if you are wanting to make cheese! Techniques, ingredients, recipes ande quipment in a consise and straight foward easy to read style.

However this was recommended to me when I purchased my butter churn from Lehmans. Love their butter churn. There is one butter recipe ( the shake/quart jar method) that takes up a paragraph on the second to last page and the last page has a yogurt recipe. I think the title of the book is misleading.

17 of 18 people found the following review helpful:

3.0 out of 5 stars Nice little book for the price, August 23, 2007

By	Sarah Ruckelshaus (Maryland) - See all my reviews (REAL NAME)

Nice little book for the price. This is a good book if you are interested in making traditional cheese from scratch, it is not a good book for those interested in making yogurts or yogurt cheeses.